Costa Rican Holy Cross Manor introduces how to make coffee hands in Costa Rica?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The Zamora Picado family started their coffee business in the 1970s when the estate owner, Mr. Egidio Zamora Navarro grows coffee in Alto Canet, where the current Santa Croce estate is located. Today, under the core policy of meeting the needs of international consumers and creating market value, the second generation operators, Jacob, Esteban and Felipe, focus on the operation of their own processing plants, focusing on the production of small batches of fine products, subsequent fine processing procedures and the sale of fine coffee.

The coffee growing area is located at Tarazhu, where the mountains stand at an extremely high altitude, up to 1975 meters, thus having the relative geographical conditions to achieve the bright acidity and unique flavor of coffee. The annual average temperature is 24°C-12°C, sufficient annual rainfall of 2400 cm, relative humidity of 84%, humidity in dry season is greatly reduced, and it can also provide a good dry environment for green beans during drying stage. Under the current plan of the estate owner, Holy Cross Manor and the processing plant produce only about 200 quintals (about 20000 kg) of raw beans per year, of which Caturra and Catuai are the main varieties.

Front Street suggested brewing parameters:

Hand washing: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4, and the water temperature is 90℃.

Siphon grinding degree is 4, water temperature is 90℃~91℃

The grinding degree of Aile pressure is recommended to be 3.5, and the water temperature is 90℃.